To understand the fundamentals of biochemical methodologies used in food analysis and characterization, also relevant to food quality and safety

Acquired skills:

At the end of this course, the student will acquire the following abilities: - to carry out a critical analysis and interpretation of the results obtained by the various biochemical methodologies for food characterization - to identify the most appropriate methods, criteria, and markers for defining “molecular quality indexes”

General knowledge of the structure and of the properties of biological systems. Knowledge of the structural properties of biological macromolecules.

Preparatory instructions:

Info not available

Learning materials:

Copies of any original visual aids are circulated among students. The following books, in Italian, are available for further reading: Campbell/Farrel, Biochimica, EdiSES; Duranti/Pagani, Metodologie di base per la biochimica e la biotecnologia, Zanichelli; De Marco/Cini, Principi di Metodologia Biochimica, Piccin.